What you’ll need:
1 Tbsp olive oil
5-6 red potatoes cut into small chunks
1 white onion chopped finely
1 garlic clove minced
2-3 carrots peeled and shredded
1 package of fresh dill chopped roughly
1 lemon
4 C vegetable broth
1 can white kidney beans
1/2 C almond milk
1 C wild rice (cooked according to directions) (I use Uncle Ben’s ready rice if I don’t have a lot of time)
1/4 C alfalfa sprouts
Sea salt
Black pepper
What you’ll do:
In a large skillet combine oil, potatoes, garlic and onion over medium
Cook until potatoes are soft and onions are translucent about 15 minutes
Add broth, juice from the lemon, carrots and bring to a boil
Reduce heat, cover and simmer for 10 minutes
Add beans, milk, sea salt and pepper
Use an immersion blender and combine (leave some chunks of potatoes)
Taste, add more seasoning if wanted
When serving fill bowl with soup add 2 Tbsp of rice to each bowl, top with sprouts
Enjoy!!
Kacey Tess 